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Loading...This iconic Javanese street-food classic from Malang features chicken marinated in turmeric and aromatic spices, deep-fried until golden, then smashed flat with a heavy pestle and served under a fiery chili sambal. The contrast of shatteringly crisp skin, juicy meat, and pungent fresh chili paste makes it unforgettable. Serve it with hot steamed rice, cool cucumber, and fried tempeh for the full warung experience.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 7 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 5 gSugar
- 42 gProtein
- 780 mgSodium
- 540 mgPotassium
- 85 mgCalcium
- 3.2 mgIron
- 18 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the spice paste
- 6 garlic cloves, peeled
- 4 shallots, peeled
- 1-inch piece galangal, peeled
- 2 candlenuts (or macadamia nuts)
- 2 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp fine sea salt
- 1/2 tsp white pepper
For the chicken
- 4 chicken leg quarters (about 1.2 kg / 2.5 lbs), skin-on
- 1 cup water
- Vegetable oil, for shallow frying
For the sambal
- 8 red bird's eye chilies, stemmed
- 5 shallots, peeled
- 3 garlic cloves, peeled
- 2 small ripe tomatoes, quartered
- 1 tsp shrimp paste (terasi), toasted
- 1 tsp palm sugar (or brown sugar)
- 1/2 tsp salt
- 2 tbsp hot water
To serve
- 4 cups steamed jasmine rice
- 1 cucumber, sliced
- Lettuce leaves
- Fried tempeh (optional)
Directions
- Blend the garlic, shallots, galangal, candlenuts, turmeric, coriander, salt, and pepper with 1/4 cup water in a small food processor until you have a smooth, fragrant paste.
- Score each chicken leg with 2 deep cuts through the flesh to the bone. Rub the spice paste thoroughly into the cuts and over the skin, add the 1 cup water, mix to coat, and marinate for at least 1 hour or up to overnight in the refrigerator.
- Prepare the sambal: simmer the chilies, shallots, and garlic in a small pot of water for 4-5 minutes until softened; drain. Blend with the tomatoes, toasted shrimp paste, palm sugar, salt, and 2 tbsp hot water to a coarse paste, then sauté in 1 tbsp oil for 3 minutes until darkened and aromatic.
- Heat 1 inch of oil in a heavy skillet or wok to 175°C (350°F). Working in batches, fry the chicken skin-side down for 7-8 minutes, then flip and fry 7-8 minutes more until deep mahogany and crisp; the internal temperature should reach 75°C (165°F).
- Transfer the chicken to a paper-towel-lined tray to drain for 2 minutes. Place each piece on a wooden board and firmly smash it flat with the base of a heavy glass, pestle, or rolling pin until the bone compresses and the flesh spreads.
- Mound hot rice on each plate, lay a few lettuce leaves beside it, and top with cucumber slices and optional fried tempeh. Place a smashed chicken piece on top and spoon 2-3 tablespoons of sambal over the chicken, with extra sambal on the side.
Cook’s Notes
- Marinate the chicken overnight if time allows; the turmeric needs time to deeply season the meat and tint it golden.
- For authentic heat, use a mix of red bird's eye chilies and 2-3 larger red chilies; remove the seeds for a milder sambal.
- Toast the terasi (shrimp paste) in a dry pan for 30 seconds before blending to unlock its deep, smoky aroma.
- Double-fry the chicken: fry at 150°C (300°F) for 10 minutes, rest 5 minutes, then fry at 180°C (360°F) for 4-5 minutes for shatteringly crisp skin.
- Crush the sambal coarsely, not to a smooth purée, so you get bursts of chili, onion, and tomato in every bite.
